Nutritional Facts

Directions

In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick.

Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink.Yield: 6 servings.

Originally published as Mock Fillet Mignon in Country Ground Beef
1993, p41

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"I made this with ground venison, and they were rather dry. Could be due to the next to zero fat content in the meat. I didnt add the salt either, i try not to use salt, but in this case it needed it. Thought the saltiness of the bacon would have been enough, I was wrong. All those things were of my doing, and have no influence on my decision to give this dish a lowly 3 star, that is based on the fact that bacon NEVER began to crisp up even after 30 minutes in the oven. If it would have even a tiny bit cripsy, I would have been rather pleased with this dish. Would recommend (if using venison) to add a bit of oil to the meat, and dont leave out the salt."